Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Moist and good. No one will guess the secret ingredient.

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Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan.

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  • In a large mixing bowl, cream 1/2 cup of the butter and all of the white sugar until light. Beat in eggs one at a time, mixing well after each one. Stir in 1 teaspoon of the vanilla.

  • Sift together flour, baking powder, baking soda,1/4 teaspoon of the salt, and cocoa. Add to creamed mixture alternately with the water beating after each addition. Stir in the sauerkraut. Pour batter into prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool in pan and then frost with Sour Cream Chocolate Frosting.

  • To Make Frosting: Melt semi-sweet chocolate chips and the 4 tablespoons of butter. Blend in the sour cream, 1 teaspoon vanilla, 1/4 teaspoon salt. Gradually add confectioner's sugar until frosting is of spreading consistency. Beat well. Spread onto cooled cake.

Nutrition Facts

253 calories; protein 2.8g; carbohydrates 40.9g; fat 9.9g; cholesterol 40.6mg; sodium 236.6mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
01/25/2004
The frosting is delicious. The cake is dark and moist. Read More
(8)

Most helpful critical review

Rating: 2 stars
11/02/2005
Moist and good. But nothing to write home about. Read More
(8)
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/25/2004
The frosting is delicious. The cake is dark and moist. Read More
(8)
Rating: 2 stars
11/02/2005
Moist and good. But nothing to write home about. Read More
(8)